Method of manufacturing food products



R; s. FLEMING.

METHOD OF MANUFACTURING FOOD PRODUCTS.

APPLICATION FILED OCT. 2. 1919.

1,361,238. Patented Dem 7, 19%

-59. 3 SHEETSSHEET 1.

' FLEMING.

METHOD 0 ING FOOD PRODUCTS.

AP OCT-2,19l9.

1,361,238. Patented Dec. 7, 1920. I PETS-SHEET 2- Y R. S. FLEMING. IMETHOD OF MANUFACTURING FOOD PRODUCTS.

APPLICATION men 001.2. 1919.

1,361,238. Patented Dec. 7,1920.

3 SHEETSSHEET 3- OHS causes atomizing the same into a current Be itknown that I,

'a. division of my application,

UNITED STATES PATENT OFFICE.

RAPHAEL S. FLEMING, OF SYRACUSE, NEW YORK, ASSIGNOR- TO MERRELL-SOULECOMPANY, or srmousn,

NEW YORK, A CORPORATION OF NEW YORK.

METHOD OF MANUFACTURING-FOOD PRODUCTS.

Original application filed July 30,

T 0 all whom it may concern;

RAPHAEL S. FmMnre, of S racuse, in the county of Onondaga, 1n the tateof New York, have invented'new and useful Improvements in ManufacturingFood Products, of which thefollowing, taken in connection with theaccompanylng draw-ings,'is a full, clear, and exact description.

This invention relates to certain new processes for producing foodproducts and is Serial No.

247,374.,fi1ed July so, 1918.

I have discovered that it is possible to make certain new and usefulfood products,

particularly fruit products, including products of the citrus fruits,such as lemons,

oranges, etc., as well as products of pine-.

raspberries,

apples, logan berries, grapes,

such

strawberries, etc., and I have produced new and novel products,

I have discovered a process whereby said new and novel products may beproduced and have demonstrated thatthis process is commerciallypractical, eflicient and economical.

My invention will be understoodfrom a description of its application toone-fruit, as lemons, the same being used as a specific illustration ofits adaptabilty to other fruits, such as those heretofore named.

Large quantities of fruit, such as lemons, are wastedeach year becausethe expense of marketingthe same, often including large freight orexpress charges, is greater than the price for which they can be sold.Varilead to this result, such as scarc-' ity and expense of labor,overproductime, etc.

Further, there are large quantities of small or defective or injured, asfor instance permanent and by reducing the bulk at the place ofproduction to such an extent that the resultant product can beeconomicallyand profitably marketed.

I have found by experiment that lemon juice can not be reduced to powderby scribed in Stauf Specification of Letters Patent.

Methods of of heated I Patent No. 666, 11 and in' Patented Dec. 7, 1920.

1 918, Serial No. 247,374. Divided and this application filed October 2,

1919. Serial No. 327,926. I

Bevenot & De Neveu Patent ,No. 1,020,632 for the desiccation of milk.

The resultant product was of a gummy nature quite different from a drypowdered product, I

I have further found by experiment that a mixture of lemonjuice and canesugar can not be reduced to a powdered product by said process, theresult being substantially the same as when pure lemon juice I wastreated.

I have, however,discovered that a mixture of lemon juice anda suitabledrying promoter consisting of, comprising or"includ ing a. productobtained by the hydrolysis of starch, such as glucose or corn syrup, can

be reduced to a substantially dry powder by atomizing a mixture of thesaid substances into a current of moisture-absorbing air as set forthabove, whereby a soluble powder coinprised of spherical particles isproduced, and this is the more surprising because commercial glucosedoes not exist in crystalline form and no process has here: tofore beenknown for reducing-the same to such form.

I believe that I am the first to produce glucose in powdered form and bythe spraying process I der'ed glucose without the addition of any othersubstance.

The hydrolization of starch for the purpose of this process may beeffected-in any desired manner and I will specifically refer to twosuitable methods.

First, the dilute acidmethod, and

Second, the diastase method.

First, when starch and waterare heated with. a diluteacid, the starchmolecule is gradually and progressively split up into othercarbo-hydrates, the main products in sub stantially the order producedbeing dextrin, maltose and dextrose. The product comprisin'g dextrin,maltose and dextrose, is comas stated by heating the same in combinationwith adiluteacid or by the action of a The hydrolysis of starch,therefore, either.

diastase will result in the production of dextrin, maltose and dextrosein various proportions depending upon the extent to which conversion hastaken placer If the dilute acid method be adopted and the processarrested as soon as a cooled sample of the liquid ceases to give a bluecolor with iodin, the product contains a large proportion of dextrin,but if high pressure be em-- ployed and the action pushed furtherdextrose is the chief product. It may be suggested that by boilingstarch with dilute acid until the cooled liquid ceases to give a bluecolor with iodin, we have substantially pure dextrin. By continuing theboiling process, dextrin'yields maltose and the further carrying of theprocess splits the maltose molecule into two parts of dextrose.

These are products of hydrolyzed starch.

Dextrin alone combined with fruit juice,

as 'lemonjuic e, dries easily and well and is doubtless the mostvaluable individual drying agent, but the resultant powder is somewhatunsatisfactory from a mechanical solubility standpoint and perhaps fromthe further fact that commercial dextrin, due doubtless to impurities orto the particular method of production, is somewhat bitter.

My experiments and tests lead me to be lieve that by far the best dryingpromoter is the product of hydrolyzed starch known as glucose,particularly. when the process of hydrolysis is stopped at the pointwhere the glucose embodies a large percentage of dextrin and a smallpercentage of dextrose.

The J om'nal'of Dairy Science of January 1919 gives the followingcomposition of corn syrup or glucose:

Dextrina 29.8 to 45. 3 Maltose 4.6 19.3 Dextrose 34.3 36.5

Ash 0.32 0.52 Water"-- 14.20 17.2

.1 have utilized with great successa glucose believed by me to containconsiderably less than 22% of dextrose and approaching 50% of dextrin. a

The lemon or'other .juice may be obtained in any suitable way as bycompressing or squeezing the lemon and the juice is then thoroughlymixed with a proper quantity of glucose or the derivatives orconstituents of glucose, as used by me in actual practice corn syrup ofhigh dextrin content;

The mixture may be sprayed or atomized as by forcing the same under highpressure through a minute orifice, and in this form is introduced into acurrent of heated or moisture absorbing air.

The liquid content is substantially, completely and instantaneouslyvaporized and the product collects in the form of a fine practically drypowder. 1

I have found that a mixture of 100 pounds memes of lemon juice and 50pounds of corn syrup produces a very desirable product. With orangejuice; alower percentage of corn syrup is desirable and I have foundthat a mixture of 100 pounds of orange juice and 20 pounds of corn syrupproduces an excellent powdered product that may be reconstituted by themere addition of water. And

in drying various juices particular percentages of materia s will befound peculdevice taken at right angles to Fig. 2.

Fig. 4 is a side elevation of a suitable spray nozzle. w

Fig. 5 is an end elevation of the same.

Fig. 6 is a longitudinal section of the same.

The general form of the desiccating chamber and collector disclosed inFig. 1 is substantially the-same as the structure disclosed in LettersPatent, No. 1,088,436, issued Feb. 24, 1914 to Merrell-Soule Co. as theassignor of I. S. Merrell, while the air .introducing devices aresubstantially the'same as those disclosed in Letters Patent, No.1,102,601 issued to Merrell-Soule Co. as the assignor of Irving S.Merrell and Oliver Edward Me'rrell,-and the spray nozzle shown issubstantially the same as that disclosed in Letters Patent No. 1,183,393issued to Merrell-Soule Co. as the assignor of Irving S. Merrell andQliver Edward Merrell.

The desiccating devices comprise a desic duced through the air conveyingdevices with the result that the liquid, instantaneously and practicallycompletely vaporized, is conve ed from the des1ccating chamber preferaby through suitable screening devices while the practically dry powdergravitatcs to the floor of the chamber or is screening devices.

The air introducing devices shown comprise a w nd trun'k -5-'- throughwhich collected and separated from the air by the pressure from thetrunk through a lurality of tangential inlet channels --7-.

hese. channels are shown as four in numr ber, equally spaced around .thewhirling chamber and of substantially equal conveying capacity. Eachchannel may extend the length of the cylindrical part 8- of the chamber6. The air forced from the trunk 5 through these tangential channels isset into rapid whirling motion by the cylindrical walls -8- and -9' ofsaid chamber. The axis of the chamber -6' is preferably horizontal andat substantially right angles to one of the walls --10 of thedesiccating chamber -1-. This air whirling chamber may be formed by apair of substantially concentric walls -8- and -9 connected at theirrear by a transverse annular wall -11 each of said concentric wallshaving its forward end tapered forwardly to form an annular constrictingoutlet communicatin with the desiccating chamber and pre erably thetaper of the wall 8 issomewhat greater than the taper of the wall 9- tofurther restrict the outlet and increase the pressure under which theair passes into the desiccating chamber. The wall 9- mayterminate ashort distance at the rear of the termination of the wall-10 and, as thewall 9- is open at its rear, it constitutes a substantially cylindricalchamber through which the pipe 3- passes to spray nozzle -4 andpreferably the forward end of the spray nozzle is just in front of thetermination of thewall 8-.

shown in This cylindrical chamber formed] within the wall -9-communicates at its rear with the trunk -5' and acts to convey a directcurrent of air surroundingand enveloping the spray as it is propelledfrom the spraying device all surrounded and enveloped by the whirlingcurrent of air issuing from chamber 6--. This construction is peculiarlyeflicient. both in, effecting instantaneous and substantially completevaporization of the li uid constituents of the solution and in e ectingan economy in s ace due, perhaps, to the rotary movement 0 the air and sray. The spraying device as ig. 6 comprises a body 12-,

a cap 13--, a casing-M- secured to the cap by threaded en agemcnt insuch a manner as to confine t e body 12-- between the cap' 13- and thecasing --14'. Further the nozzle comprises a spra disk --15-, a plug'-l6, a. plug 1l--, a screen 18-, a screen supporting rin' 19- and awasher 20- all arrangpd in substantially the manner disclosed in theaforesaid patent so that the body --12- has a liquid whirling chamber-21 at the middle of its outer side to which the liquid is conveyed bytwo ducts 22- which communicate at their outer ends with the chamber 23-of the casing. The spray disk has a minute central orifice 25communicating with the whirling chamber 21 and leading to the vasadjutage .7'5

The operation of this particular desiccating apparatus is substantiallyas follows. The air is introduced under pressure through the trunk 5-and forced into the desiccating chamber through the concentric chambersof the air introducing device in the manner heretofore described. Theliquid is introduced into this current of heated air in atomizedcondition and is carried spirally forward by the heated air and theliquid constituents are substantially completely vaporized. A portion ofthe powder gravitates to the bottom of the desiccatin chamber and theremaining portions carried by the air escape into the dust collecting.or screening device 2- whereby the air and vapor are separated from thepowder carried thereby, the air and vapor escaping while the powder isretained within the col- 4 lecting device and in the use of thisparticustarch and a product obtained by the hydrolysis of starch aredeemed to include not only the immediate product such as glucosedextrose and maltose, but also the deriva ties or com onents of suchproduct.

It will e understood that I have described 'a particular method ofdesiccation of the solution of fruit juice and drying rom'oter asillustrative: of a, perhaps, preerred methodof carrying out-this step ofthe process in the production of a substantially dry powder and thatvarious modifications and changes may be made in the process or thatother processes of desiccation may in certain cases be substituted inreducing fruit juices to powder by the use of a drying promotercomprising a. product of of varying contents of dextrin,

80 the square inch) by any suitable means as a .pump (not shown).

' trin content and then the hydrolysis of starch or a derivative orpowdered form comprising forming a solution of fruit juice and a dryingpromoter including a product obtained by the hydrolysis of starch andthen desiccating the solution.

3. The process of producing a product in powdered form comprisingforming a solution of fruit 'uice and a product of hydrolyzed starch andthen desiccating the solution.

4. The process of producing a product in powdered form comprisingforming a solution of fruit juice and glucose and then desiccating thesolution.

5. The process of producing a product in powdered form comprisingforming a solution of the juice of a citrus fruit and a drying promotercomprising a product obtained by the hydrolysis of starch and thendes1ccating the solution.

6. The process of producing a product in powdered form comprisingforming a solution of the juice of a citrus fruit and glucose and thendesiccating the solution.

I 7. The process of producing a product in powdered form comprisingformin a solution of fruit juice and lucose of high dexdesiccating thesolution.

8. The process of producing a product in powdered form comprising orminga solution of fruit juice-and a drying promoter containing a substantialpercentage of dextrin and then desi'ccating the solution.

9. The process of producin a product in powdered form comprising orminga solution of fruit material and a drying, promoter including a productof hydrolyzed starch and atomizing the solution intoa cur rent ofmoisture absorbing air, whereby the. liquid constituents of the solutionare prac-' tically completely vaporized and the solids into a current ofmoisture absorbing air, -whereby the liquid constituents of the, solu.-

collect in the form of a substantially dry powder. I

10. The rocess of producing a product in powdered orm'comprising forminga solution of fruit juice and a drying promoter including a productobtained by the hydrolysis of starch and atomizing the solution tion arepractically completely. vaporized solids co and the solids collect inthe form of a substantially dry powder;

11. The process of producing a product in powdered form comprisingforming a solution of fruit juice and a product of hydrolyzed starch andatomizing the solution into a current of moisture absorbing air,

powdered form comprising forming a solu-' tion of the j uioe of a citrusfruit and a drying promoter comprising a product obtained by thehydrolysis of starch and atomizing the solution into a current ofmoisture absorbing air, .whereby the liquid constituents of the solutionare practically completely vaporized and the solids collect in the formof a substantially dry powder. I

14. The process of producing a product in powdered form comprisingforming a solution of the juice of a citrus fruit and glucose and atomizing the solution into a current of moisture absorbing air, whereby theliquid constituents of the solution are practically completely vaporizedand the solids collect in the form of a substantially dry powder.

15. The process of producing a product in powdered form comprisingformin a solution of fruit juice and glucose 0 high dextrin content andatomizing the solution into a current of moisture absorbing air,

whereby the liquid constituents of the solution are practicallycompletely Va orized and the solids collect in the form stantially drypowder. 16. The process of o a subproducing a product in powdered formcomprising forming a solution of fruit juice and a drying promotercontaining a substantial percentage of dextrin and atomizin the solutioninto a current of moisture a sorbing. air, whereby the liquidconstituents of the solution are practically completely vaporized andthe lect in the form of a substantially dry powder.

In witness whereof I have hereunto set my hand this 10th day ofSeptember 1919.

Witnesses:

H.- E. CHAsE, MARoARE'r RAPHAEL s.v FLEMING.

